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Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran

Nandini, C. D. and Salimath, P. V. (2003) Structural features of arabinoxylans from Sonalika variety of wheat: comparison between whole wheat flour and wheat bran. Journal of the Science of Food and Agriculture, 83. pp. 1297-1302.

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Abstract

Arabinoxylans (AX) were extracted from Sonalika variety of wheat (whole wheat flour and wheat bran) with barium hydroxide and sodium hydroxide and purified by a combination of alcohol precipitation and glucoamylase digestion. Structural features of purified AX were elucidated by methylation analysis, 13C NMR, FT-IR, periodate oxidation and optical rotation measurements. The AX showed a backbone of xylose residues with β(1–4) linkages and were branched mainly throughO-3 of xylose residues. Completely branched xylosyl residues were also present.

Item Type: Article
Uncontrolled Keywords: arabinoxylans; wheat; wheat bran; chapati/roti
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 15 Physical Biochemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2008 04:43
Last Modified: 28 Dec 2016 11:20
URI: http://ir.cftri.com/id/eprint/1763

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